Cargando…

European dietitians as key agents of the green transition: An exploratory study of their knowledge, attitudes, practices, and training

INTRODUCTION: How food systems are currently provisioning food to the population is a matter of debate worldwide. Food systems, driven by widespread and increasing adherence to a westernized dietary pattern, are failing to meet people’s basic needs and are draining natural resources. There is a push...

Descripción completa

Detalles Bibliográficos
Autores principales:	Muñoz-Martínez, Júlia, Carrillo-Álvarez, Elena, Janiszewska, Katarzyna
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2023
Materias:	Nutrition
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10102641/ https://www.ncbi.nlm.nih.gov/pubmed/37063337 http://dx.doi.org/10.3389/fnut.2023.1129052

Ejemplares similares

Knowledge, attitudes, and practices of registered dietitians and nutritionists regarding enteral and parenteral nutrition support in Ghana: a needs assessment study
por: Ayande, Ruthfirst E. A., et al.
Publicado: (2023)

Examining dietitians' knowledge, skills and attitudes regarding working with older adults in residential aged care facilities and home care services: An integrative review
por: Bartrim, Karly, et al.
Publicado: (2022)

A Survey of Registered Dietitians’ Concern and Actions Regarding Climate Change in the United States
por: Hawkins, Irana W., et al.
Publicado: (2015)

Comparison of Biochemical and Pathological Parameters and Parenteral Nutrition of ICU Patients Under Supervision of Dietitians and Surgeons
por: Behrad Nasab, Mojgan, et al.
Publicado: (2021)

Are Dietitians With Obesity Perceived as Competent and Warm? Applying the Stereotype Content Model to Weight Stigma in Brazil
por: Cassiano, Giovana Santarosa, et al.
Publicado: (2022)

Knowledge, attitudes, and barriers of dietitians toward screening patients for food insecurity
por: Kaufman-Shriqui, V, et al.
Publicado: (2023)

Impostor phenomenon in registered dietitians: an exploratory survey
por: Hernandez, Jennifer L., et al.
Publicado: (2023)

Feasibility Study of an Automated Carbohydrate Estimation System Using Thai Food Images in Comparison With Estimation by Dietitians
por: Chotwanvirat, Phawinpon, et al.
Publicado: (2021)

Exploring the practice of nutritional support during hospitalization across physicians, dietitians, and pharmacists based in Saudi Arabia
por: Ajabnoor, Sarah M., et al.
Publicado: (2023)

Food Literacy Education During Nutrition Counseling for Patients With Diabetes: In-Depth Interviews With Registered Dietitians/Registered Dietitians Nutritionists
por: Lee, Seung-Yeon, et al.
Publicado: (2022)

Stress and Eating Behaviors of Dietitians Amidst the COVID-19 Pandemic
por: Floberg, Josh, et al.
Publicado: (2022)

Potential Effectiveness of Registered Dietitian Nutritionists in Healthy Behavior Interventions for Managing Type 2 Diabetes in Older Adults: A Systematic Review
por: Dobrow, Laurel, et al.
Publicado: (2022)

The Use of Telemedicine and Other Strategies by Registered Dietitians for the Medical Nutrition Therapy of Patients With Inherited Metabolic Disorders During the COVID-19 Pandemic
por: Singh, Rani H., et al.
Publicado: (2021)

Perspective: Food and Nutrition Insecurity in Europe: Challenges and Opportunities for Dietitians
por: Carrillo-Álvarez, Elena
Publicado: (2023)

The Training of the School Dietitian
por: Rose, Mary Schwartz
Publicado: (1912)

A Dietitian-Led Vegan Program May Improve GlycA, and Other Novel and Traditional Cardiometabolic Risk Factors in Patients With Dyslipidemia: A Pilot Study
por: Chiu, Tina H. T., et al.
Publicado: (2022)

Personalized dietary advices provided by a dietitian increase calcium intake in outpatients with multiple sclerosis—Results from a randomized, controlled, single-blind trial
por: Fiorella, Sandrine, et al.
Publicado: (2023)

Health Philosophy of Dietitians and Its Implications for Life Satisfaction: An Exploratory Study
por: Grace-Farfaglia, Patricia, et al.
Publicado: (2017)

Knowledge, attitude, and patient advice on sustainable diets among Spanish health professionals
por: Fresán, Ujué, et al.
Publicado: (2023)

A quasi-experimental study provides evidence that registered dietitian nutritionist care is aligned with the Academy of Nutrition and Dietetics evidence-based nutrition practice guidelines for type 1 and 2 diabetes
por: Lamers-Johnson, Erin, et al.
Publicado: (2022)

Dietary Management for Faecal Microbiota Transplant: An International Survey of Clinical and Research Practice, Knowledge and Attitudes
por: Clancy, Annabel K., et al.
Publicado: (2021)

Assessment of dietary nitrate supplementation: prevalence of use, knowledge, attitudes and beliefs among active Australians
por: McMahon, Nicholas F., et al.
Publicado: (2023)

Changes in Vegetable Consumption in Times of COVID-19—First Findings From an International Civil Science Project
por: Jordan, Irmgard, et al.
Publicado: (2021)

Impact of a Nutrition Education Intervention on Salt/Sodium Related Knowledge, Attitude, and Practice of University Students
por: Cheikh Ismail, Leila, et al.
Publicado: (2022)

Status of nutrition labeling knowledge, attitude, and practice (KAP) of residents in the community and structural equation modeling analysis
por: Liao, Yinxia, et al.
Publicado: (2023)

Undertaking a research project improves confidence in research skills among student dietitians
por: Whelan, Kevin, et al.
Publicado: (2022)

Registered Dietitian Nutritionist Interventions for Weight Maintenance in Oncology Patients Remain Effective During the COVID-19 Pandemic
por: Jackson, Mariah, et al.
Publicado: (2022)

A realist evaluation of a community of practice for dietitians and nutritionists working in Aboriginal and Torres Strait Islander health
por: Wilson, Annabelle, et al.
Publicado: (2022)

Arizona Registered Dietitians Show Gaps in Knowledge of Bean Health Benefits
por: Winham, Donna M., et al.
Publicado: (2018)

Necessary Knowledge and Skills for Dietitians in Saudi Arabia: A Qualitative Study
por: Aldubayan, Khalid, et al.
Publicado: (2019)

Knowledge, use and practices of licensed dietitians related to dietary supplements in Lebanon
por: Nacouzi, Cyrille, et al.
Publicado: (2022)

Diet, Digestion, and the Dietitian: A Survey of Clinicians’ Knowledge, Attitudes and Practices to Advance the Treatment of Gastrointestinal Disturbances in Individuals with Anorexia Nervosa
por: West, Madeline L., et al.
Publicado: (2022)

Awareness and Attitudes of Student Dietitians in Lebanon, UK and USA towards Food Safety
por: Evans, Ellen W., et al.
Publicado: (2021)

Dietitians’ Attitudes and Understanding of the Promotion of Grains, Whole Grains, and Ultra-Processed Foods
por: Krois, Natasha, et al.
Publicado: (2022)

Association of Household Food Insecurity With Dietary Intakes and Nutrition-Related Knowledge, Attitudes, and Practices Among School-Aged Children in Gaza Strip, Palestine
por: El Bilbeisi, Abdel Hamid, et al.
Publicado: (2022)

Developing the Quality in Nutrition Care Model for Dietitians (QUINCE‐MOD) in primary care: A mixed‐method survey of healthcare consumers and professionals
por: Kirkegaard, Amy, et al.
Publicado: (2022)

An Exploratory Study of the Role of Dietary Proteins in the Regulation of Intestinal Glucose Absorption
por: Dugardin, Camille, et al.
Publicado: (2022)

Setting sodium targets for pre-packaged foods in China — an exploratory study
por: Zhang, Puhong, et al.
Publicado: (2023)

The Influence of Socioeconomic Characteristics on Anthropometry, Nutrition Knowledge, and Attitude of People Living With HIV/AIDS Attending Special Treatment Center (STC) National Hospital Abuja, Nigeria
por: Okorie, Ijioma, et al.
Publicado: (2022)

Knowledge of Vegetarian and Nonvegetarian Peruvian Dietitians about Vegetarianism at Different Stages of Life
por: Saintila, Jacksaint, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_25gm7qevao588tpndlnh0f9nk0